Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Table 4.7 (continued) Region and country ASIA China Japan India Age/population group General recommendation Breastfeeding women General recommendation Breastfed infants Daily recommendations of milk and dairy products 300 g of milk and dairy products 500 ml 2 servings of milk and dairy products 200 ml of top milk Translation of recommendations, weight of portions/ servings and household measures Infants 6–12 months 5 portions 1 portion is: Reference/responsible entity Chinese dietary guidelines, 2007. Chinese Nutrition Society The dietary guidelines for Japanese, 2000. Ministry of Health, Labour and Welfare and Ministry of Agriculture, Forestry and Fisheries Dietary guidelines for Indians, 2011. National Institute of Nutrition Comments Choose low fat and skimmed milk. Exclusive breastfeeding should be practised at least for 6 months; breastfeeding can be continued up to 2 years. Chapter 4 – Milk and dairy products as part of the diet Children 1–9 yrs 5 portions Milk: 100 ml Adolescents 10–18 yrs 5 portions Adults Pregnant women and breastfeeding women (until 6th month) 3 portions 5 portions 201
Table 4.7 (continued) Region and country Age/population group Daily recommendations of milk and dairy products Translation of recommendations, weight of portions/ servings and household measures Reference/responsible entity Comments 202 Malaysia General recommendation 1–3 servings Malaysian dietary guidelines, 2010. Ministry of Health Milk sources are cows, goats and sheep. Choose milk and dairy products that are low in sugar. Individuals who need to reduce weight should choose low-fat dairy products. Nepal ASIA Infants 6–12 months Breastfed Milk (200 ml) Exclusive breastfeeding for children under 6 months and continue up to 2 years. Nonbreastfed Milk (500 ml) Children 1–9 years Milk (500 ml) Adolescents 10–18 years Milk (500 ml) Adults Milk, curd or butter milk (320 ml or 2 glasses) Milk and dairy products in human nutrition
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Page 210 and 211: Annex Table 4.7 Milk and dairy prod
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Page 262 and 263: Annex Table 5.2 EU register of dair
Page 264 and 265: Table 5.2 (continued) Claim type Ar
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Chapter 6 - Safety and quality 251
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276 Milk and dairy products in huma
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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